Arizona weekly enterprise., 1887-06-18

A good many Of the guests thought | "Caldo Mexicano'' meant cold Mexican | and they were wondering how he would bo s~crved, when li..le tcaeuPs filled | with greasy soup were brought on. Mexican soup is more like the drippings from roast beef than any thing else. The proper way to get rid of the soup is to drink it. The Mexicans did. The American guests did not. They smelled it and smiled.
 Plates containing boiled rice mixed with boiled carrots and hard-boiled eggs chopped fine, were next. That mixture was called "Arroz seco." The rice was very red, having been stained in the boiling by the carrots. Some liked it. "Tortillas" followed-a fiat corn cake that looked like pale board ing-house buckwheat cakes, the kind boarders in arrears usually get. The tortillas were made of crushed corn, which was ground into meal upstairs. The process is to lay the corn on stone and roll it with stone bar until it be- comes meal. The tortillas are baked on little sheets of tin over charcoal fires. The Mexicans rolled the cakes up into rolls, first spreading salt on them. Then they ate them much the same as an American would nibble at a lady-inger.
 ''Puchero," which came next, was made of fried cabbage, goat meat, fried carrots and fried bananas, and is known as a s.AfexicaD- Irish Stev i'
 "Ensala" was composed of lettuce spread thickly with sweet oil. Mixed in the lettuce there were onions chopped fine and good deal of garlic. Ac- companying the salad on the same dish was stewed veal stuffed with almonds. There was dish served which was not on the menu card. It was called "Chili tiero." It is to Mexicans what soft-shell crab is to an American. Green peppers were hollowed out and the shell was filled with chopped chicken with n fe,r- ,.aisins nnissed im it Tho l pepper was then dipped into batter and fried in a pan of hot lard, This dish was very much in favor. Every body nearly took to the '.frijoles, chocolate 1 COIOItQ 1HCS hOIC JCHOOi
 and were dressed with sauce that wa: very platable. The ''frijolc'' has quite
 as great reputation in Mexico as the
 baked bean has in Boston. The mos
 unique dish served was the "tamales, :
 a croquette made of corn meal, raisins
 nuts and fruits. It is boiled in corr
 husk and looks good deal like boiled
 pigs foot at distance when removed
 from the corn husk.
 ''Mole de Guajolote. The myster.
 of turkey was fricasse of that birt
 with vegetable gravy. The gravy wa
 principally hot fat and red pepper, ant
 every body who ate the gravy asked fo
 ice to soothe their burning tongues The Mexicans smiled and ate the gray,
 with relish, dipping their bread in it
 The Mexican wine "pulque' was serve
 to the guests in small wine glasses. looks like milk and tastes like bakers yeast. It is to the Mexican what boo beer is to the German. It is the juic of the maguey plant, a species C century plant. The maguey plant take seven years to mature. At maturity is about seven feet high. Then tn central stalk is cut of at the base an
 the juice of the plant is sucke
 through gourd and carried of by tn
 natives in skins. The plant yields abor
 two gallons every day for two or thre months after the stalk is cut off an then dies. The juice is put into jars dark cellars and allowed to ferment fo forty-eight hours. Then the pulque ready to drink. A Mexican can drin four qnarts of it without becoming il toxicated.
 : Very good chocolate in tiny cul followed, with real Spanish cigarette The Mexicans pufed the smoke throug
 theig noses and their ears and out !, l their eyes and smoked half doze l cigarettes in as many minutes, ar , soon the table was covered with a gre; i cloud of smoke and the dinner was owe the Mexicans rising from their chai and lowing to the guests, and tl f visitors mechanically initiating tl l. Mexicans. Philadelphia Tunes.